Prof. Gyebi Duodu is Professor of Food Science in the Department of Consumer and Food Sciences, University of Pretoria. His research focuses on the health-promoting properties of African grains and their foods, and he investigates the metabolomic profiling, chemistry, and bioactivity of phenolic compounds.
Prof. Duodu is a member of the Bioactive Compounds Committee of the Cereals and Grains Association (formerly American Association of Cereal Chemists International) and member of the editorial boards of the Journal of Food Composition and Analysis, Legume Science, and ACS Food Science and Technology.
He has been either lead author or co-author of more than 50 articles in international peer-reviewed journals and 12 book chapters, and he was co-editor of the recently published book Sorghum and Millets – Chemistry, Technology and Nutritional Attributes. He holds a C2 rating from the South African National Research Foundation.
